Yield: 1 Servings
|7 mediums||Russet potatoes (up to 8)|
|2 tablespoons||Potato flour or matzo meal|
|1 tablespoon||(scant) salt|
|1 teaspoon||White pepper|
Wash and peel potatoes. Peel onions. Cut both vegetables into large chunks. Grate some chunks of the potato, alternating with the onion using a food processor. Place colander over a pot or bowl which will catch the liquid drippings. Place the grated onion and potato mixture in the colander and let stand. Press down on the mixture to hasten the draining process every 5 minutes or so. Continue until the mixture no longer squishes when pressed (approximately 15 minutes). Note: the juice from the onion should prevent the potato from discoloring. However, don't worry if the potato does discolor. Taste is unaffected and somehow the right color returns during cooking.
Place the potato-onion mixture in a mixing bowl. Add all remaining ingredients except the cooking oil. Blend well.
Pour the liquid out of the bowl/pot which collected the water from the potatoes and onions draining step. At the bottom of the bowl, you will find a thick, starch paste. Scrape this paste out of the bowl and add to the potato-onion-egg etc. mixture.
Heat ½ inch depth of oil (or oil-butter mixture) in a skillet. Use about 2 tablespoons of potato mixture for each pancake. Drop into skillet and flatten with spatula. Fry pancakes about ten minutes total, turning once.
The pancakes should be golden brown.
Continue to blend the ingredients in the bowl as you work through the total pancake mixture.
Posted to JEWISH-FOOD digest V96 #51 Date: Mon, 14 Oct 1996 18:21:39 +0200 (IST) From: Philip & Karen Selwyn <pkselwyn@...>